Evaluation of Microbiological Quality in Fresh Sushi Samples

Halil YALÇIN; Tuncer ÇAKMAK

doi:https://doi.org/10.24880/maeuvfd.680767

Makale detayları

Evaluation of Microbiological Quality in Fresh Sushi Samples

Yazarlar:

Halil YALÇIN | Tuncer ÇAKMAK

Yayıncı:

Burdur Mehmet Akif Ersoy University

Ana Başlıklar:

Sağlık teşvikleri

Dergi:

Veterinary Journal of Mehmet Akif Ersoy University 2020 Vol.5 Issue 1, pp.1-5

Belge Tipi:

Makale

Yayın Tarihi:

4/2020

Belge Dili:

İngilizce

Document ID (Org No.):

2000555696

Sıklık:

Üç Yıllık

eISSN:

2148-6239

DOI:

https://doi.org/10.24880/maeuvfd.680767

Özet:

 

In this study, it is aimed to determine the microbiological quality of 60 different raw salmon finger sushi (maki rolls) samples randomly supplied from consumption points (sushi bar, sushi buffet, hotel, restaurant etc.) serving fresh sushi. The counts of Escherichia coli, coagulase positive Staphylococcus aureus, Vibrio paraheamolyticus and Salmonella spp. presence (+/-) were examined in these samples for the detection of hygienic quality and pathogenic microorganisms. Twenty-nine of 29/60 (48.3%) samples were found to be positive for these microorganisms. Salmonella spp. presence was detected in 2/60 samples (3.3%) while coagulase positive S. aureus was found in 10/60 samples (16.7%) with a highest level of 4.84 log CFU/g. E. coli was detected in 15/60 samples (25%), V. paraheamolyticus was determined in 13/60 samples (21.7%) with a level of 2.90 log CFU/g and 2.82 log CFU/g, respectively. Based on the current findings, it is considered that microorganisms determined in the samples pose a risk to public health, authorities should mandate to conduct routine inspections more frequently and businesses selling sushi should be included in the annual sampling plan. It will be beneficial for healthy sushi production that it should be paid attention to hygienic production during the all manufacturing, storage and service stages in the sushi production and points of sale and relevant personnel should be ensured to routinely receive necessary food safety training to minimize the risk of foodborne disease outbreaks.

Makale detayları

Evaluation of Microbiological Quality in Fresh Sushi Samples

Yazarlar: Halil YALÇIN | Tuncer ÇAKMAK

Yayıncı: Burdur Mehmet Akif Ersoy University

Ana Başlıklar: Sağlık teşvikleri

Dergi: Veterinary Journal of Mehmet Akif Ersoy University 2020 Vol.5 Issue 1, pp.1-5

Belge Tipi: Makale

Yayın Tarihi: 4/2020

Belge Dili: İngilizce

Document ID (Org No.): 2000555696

Sıklık: Üç Yıllık

eISSN: 2148-6239

DOI: https://doi.org/10.24880/maeuvfd.680767

Sayı

Yazarlar:

Halil YALÇIN | Tuncer ÇAKMAK

Yayıncı:

Burdur Mehmet Akif Ersoy University

Ana Başlıklar:

Sağlık teşvikleri

Dergi:

Veterinary Journal of Mehmet Akif Ersoy University 2020 Vol.5 Issue 1, pp.1-5

Belge Tipi:

Makale

Yayın Tarihi:

4/2020

Belge Dili:

İngilizce

Document ID (Org No.):

2000555696

Sıklık:

Üç Yıllık

eISSN:

2148-6239

DOI:

https://doi.org/10.24880/maeuvfd.680767